Heritage Meats & the Downtown Butcher
We often hear the cliché: There is strength in diversity. But what does that mean? When it comes to heritage farms, it can be the difference between life and death. In 1845, the Irish potato crop suffered blight. The bulk of farmers had planted only one type of potato, and over six years, a million people starved and another million left Ireland. This is the danger of industrial agriculture, which utilizes few breeds or crops to maximize output under specific conditions. Here is the bottom line on factory farming: 60 percent of beef is Angus, Hereford and Simmental breeds; 75 percent of pork comes from three breeds; and four breeds of sheep make up 60 percent of the market with a whopping 40 percent of that number as Suffolk. In the last 15 years, 200 breeds of animals have become extinct worldwide. Genetic diversity is essential to a healthy food supply to withstand harsh conditions and unforeseen circumstances. Continue reading “In Search of Great Cuts”
Brix Casual Fine Dining & Wine Bar Bring a Grown-Up Culinary Sensibility
A recent guest review of Brix Casual Fine Dining & Wine Bar wrote, “Flagstaff has done a lot of growing up in the last few years.” It’s happily true. The downtown restaurant industry has been on a track to offer clients high end, sustainable, creative cuisine, while maintaining that easy-going Flagstaff attitude. At the head of this march strode Paul Moir with the opening of Brix in 2007. He later opened Criollo, a Latin-inspired kitchen in downtown and mentored fellow restaurateurs in this consistent, positive direction. It’s a national trend with hometown success. Continue reading “BUILDING ON SUCCESS”
How Paul Moir Brought Culinary Depth to Flagstaff’s Downtown
Restaurateur Paul Moir has worked to bring both Brix and Criollo to the downtown scene. While these restaurants were not the first to provide haute cuisine to the Flagstaff market, they did create a deep bench of fine dining options and a sharper focus toward local and seasonal foods. Moir’s recipe for establishing a restaurant also lent a helping hand to the success of Diablo Burger. Moir is also expanding his range with three new establishments in Tucson’s downtown—including Diablo Burger’s second location.
Taking a risk is both exciting and scary. Those two words emerged consistently when Paul Moir spoke about creating a restaurant and his subsequent strides forward. The naysayers seem to have the loudest voices at those moments. And as Moir positioned himself to open a high end restaurant in Flagstaff, they said to him, “Local people don’t care.” But the owner of Brix and Criollo has since proven them wrong and will do so again with the May opening of his third restaurant, Proper, in Tucson. Continue reading “Cooking with Fire”